FOOD week 3 Milk Quality

Milk Production Process

• Stages in milk production include milking, storage, processing, and distribution.
• The main protein found in milk is casein, which comprises about 80% of milk's protein content.

Milk Composition

• Water makes up approximately 87% of milk.
• Key minerals found in milk include calcium, potassium, and magnesium.

Milk Fat and Temperature

• The primary source of milk fat comes from the mammary glands of lactating animals.
• The recommended temperature for pasteurization of milk is typically around 72°C (161°F) for at least 15 seconds.

Milk Quality Indicators

• SCC stands for somatic cell count, a critical measure of milk quality and udder health.
• Factors contributing to variation in milk quality include genetics, feed, health, and milking practices.

Additional Milk Facts

• The normal composition of milk includes about 3.5% fat, 3.3% protein, 4.8% lactose, and essential vitamins and minerals.
• The shelf life of pasteurized milk is generally about 2-3 weeks when stored correctly.

Nutritional Value of Milk

• one glass of milk can fulfill about 15% of daily protein requirements for an average adult.
• Milk is 2-3 times more efficient at converting edible food into protein compared to other sources.

Environmental Efficiency

• Milk produces significantly more protein per unit of CO2 and land compared to crop-based protein sources.
• Humans have been consuming milk for approximately 10,000 years, originating from pastoral societies.

Milk Consumption Benefits

• The primary reason for consuming milk as a beverage is its nutritional value, providing essential nutrients and promoting bone health.